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Pacific Northwest

finally made it to Wong's King

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finally made it to Wong's King

Eva b | Feb 15, 2005 12:22 AM

My daughter and I ate at Wongs King on Division tonight and I'd have to say I thought it was pretty darn good. Three dishes and only one that I didn't care for--"house special" pan fried noodle--and I really should have known better than to order it in the first place, it's not the type of thing I tend to like.

Really great was their version of salt & pepper squid, which they call something slightly different. I was disappointed that it was only the body part of the squid (no tentacles), or may even have been the big squid, but my disappointment disappeared as soon as I tasted it. The light batter was crisp and not heavily spiced or salty. It was more about the texture of the crunchy outside and the bite of the perfectly cooked squid--not in the least bit chewy or rubbery. The flavor kick was from the chopped fried garlic/scallion/jalapeno mixture scattered over the top. Very garlicky, very good!

Our other great dish was squares of steamed tofu (soft) topped with a scallop, a wonderful black bean sauce, and cilantro, served sitting in a slightly sweet soy based sauce.

I saw so many wonderful looking dishes going by that I'll definitely be going back for more! It doesn't have the same homey atmosphere as Golden Horse, and I saw definite differences in the service people received. But it's definitely very good Hong Kong style Cantonese food and may well be the best Portland has to offer--I'll have to wait on that pronouncement until I've had the chance to try more! The presentation of the food is also very nice.

Thanks to the Chowhound clan for the recommendation!

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